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need help!!- beef tongue- directions for either fec or sm

FM Former Member
well i am in deep water now!!!
i just couldn't pass up a case of beef tongues at sam's for 1.88/pound. the brine recipe i have is from the 1954 usda book on home butchering and it works well. since i have always boiled them before with good results the brine is no problem.
my thinking is i will use 100% oak as the smoking wood. since each tongue weighs 2.5 pounds i thought i would smoke for 2 hours at 145-165f and then finish in the 180f range.
does anyone have any experience??? directions for fec or sm either way would be nice.
i did a search but didn't find what i really wanted.
thanks for any help
jack
ps. since we have no ethnic delis here as strange as it seems this just may go!!!!
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FM Former Member
Need Papashaka to jump in here and tell us.

Here was his take:
quote:
Before everyone starts gagging,let me tell you that this is one of the best and cheapist cuts of beef you can buy.All solid meat once you get it cooked.I will be the first to admit it is somewhat labor intensive,but well worth the work.Serve it cold ,sliced for sandwiches with some good homemade horse radish sauce or make a pate.Works great thin sliced on crackers as a snack.Can be served hot with root veggies.

Here it is:

One 2 to 3 lb beef tongue,trimmed and washed.Place in large stock pot and cover with 2inches water.Add 1/4 cup kosher salt and 3 or more tablespoons of pickling spices.Bring to a slow simmer,cover and simmer for 1hour.Remove and run cold water over tongue until it is cool enough to handle.Using a VERY sharp knife peel the skin ffrom the tongue.Once all the skin is removed smoke at 225 degrees for 1 hour using hickory or mesquite. Did 2 today and had a couple from Germany buy a whole one as soon as it came out of the smoker.Something new,give it a try.Warning you may not want to tell folks what it is until after they have tried it,and then maybe not even then.
FM Former Member
thanks smokinokie and hippie!!!!!!
glad to hear i wasn't too far off on my idea.
found my old copy rytek kutus book "great sausage recipes and meat curing"
the post from papashaka reminded me about the pickling spice!!!! darn sure glad i didn't forget that one and i would have if it wasnt for your posts.
just to let everyone know here is what i am doing and the recipe is for 10 pounds at a time
2.5 gals water
1 lb canning salt
1 lb dark brown sugar (my addition)
8 oz prague powder #1 (got lucky there it was leftovers from making 20 pounds of hot dogs last year))
10 Tbs pickling spices (thanks papa!!!!!)
mixed it all in warm water to dissolve and then chilled
used 2 gallon freezer bags and put 2 tongues in each and divided the cure between the bags
will smoke them friday
will pull them and pat dry and let air dry 4 hours before going into the fec.
using 100% oak pellets from bbqers delight.
fec will be set at smoke (145-165f) for 2 hours and then bumped to 180
will pull out at internal of 165f
again thanks smokin and hippie for all the help
now if we can just make money on this one lol Big Grin
jack
FM Former Member
todd
see what happens when you read kitchen confidential Big Grin
pirate sous chefs rule the world lol Eeker
by the way the closest deli to us is about 45 miles away and they are getting almost 12 bucks a pound for smoked cured tongue
jack
ps. after getting home today i pulled the tongues out to play with my injector. blew those suckers up like a football. neat part was on the underside about 1 inch back from the heavy skin on the tip the meat was already showing a nice pink cure color. cant wait to smoke them friday!!!
FM Former Member
If I could get $12 a pound I might start curing everything I can find.

I've got 20# of buckboard bacon in the cure now, along with a 7# eye of round that I'm going to make pastrami with.

The only thing I had cured before was gravlax, but this Morton TQ stuff is pretty cool. I'm going to pick up some tounge Monday or Tuesday.
FM Former Member
My folks used to cook tongue a lot. Fixed the way SmokinOkie mentioned. Then sliced it thin, covered with Mom's secret sauce and baked until tender. As Alton says, "it's Good Eats.

Reminds me of something Archy Bunker said about tongue. When Edith tried to serve it to him he said he'd never eat anything that came out of a cow's mouth and all he wanted was a couple of scrambled eggs. Big Grin
FM Former Member
Jack,

Tongue! Any kind, pork or beef. The simple way is the best for flavor. Put in a pot of water that has been salted, cook until tender to a fork, remove and while still WARM remove the skin, chill, slice on the bias, serve on rye bread with swiss cheese, Don Schula's mustard and horseradish. All the herbs, curing and extra preperation, even smoking is not necessary for the best beef or pork flavor you will ever get. Big Grin

smokemullet
FM Former Member
Well how did it turn out. I used to do pork tongue and pickled it according to the corned beef recipe in "Stocking up" It turned out great, but the price was right for pork tongue as opposed to the $3 plus in the market. Have tried a few of Sam's just boiled so far. Cooked 45 minutes in a pressure cooker. I would sure like to know if you could just smoke them long and slow and get them to peel properly without having to whack off the hide.

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